I've been organizing the pile of recipes that I've ripped out of magazines over the course of the last 10 years and finding some great nuggets, like Indian Potatoes. Yum!This entry isn't about the recipe, but taking a share of the completed product, Indian Potatoes, and putting it on a bed of steamed kale, with a dollop of greek non-fat yogurt (plain).
Indian potatoes starts by heating brown and yellow mustard seed in hot oil til they pop a little. You add cumin seed, turmeric and then the potates that have been cut up. Cook for 20=25 minutes. Then add, coarsely ground coriander seeds, ground cumin, cayenne, and a handful of cilanto leaves. Cook a bit more.
Steam
1+ cup Kale, ripped to bite size pieces
Top with
1 serving of Indian potatoes
Serve with
Dollop of non-fat greek yogurt (included in nutrition count)
Rated a 4.69 on the Kale Scale.
